Spicy Chile Ketchup
6 lbs tomatoes, halved
2 stalks celery, rough chopped
1 large onion, rough chopped
4 chili peppers, stems removed
1 bell pepper, rough chopped
1 cup brown sugar
1 1/2 cup cider vinegar
2 teaspoons dry mustard
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1 to 2 teaspoon salt
In stock pot, cook tomatoes until tender and skins are easily removed (around 15 minutes). At this point, either remove the skins by hand and crush the tomatoes or run them through a food mill.
Add celery, onion, chilies, and pepper; simmer 1 hour.
Add sugar, vinegar, and spices; simmer an additional hour.
Remove from heat and run through mill or puree until smooth.
Pour into jars and process 15 minutes in water bath.
Makes 4 pints.
**I used a crock pot for one batch. The veggies were cooked all at same time (3 hours) before spices were added and simmered until desired consistency. I let mine work 6 total hours.
**Dried peppers worked just as well as fresh (added as is, not re-hydrated first).
**We used extra peppers in a batch for added heat...wow, awesome. (above recipe is mild).
How we eat it:
...however we eat ketchup!
dip it, baste with it (oh, yes)..a roast, on a burger
let me just say..we eat it!
Who knew such an experiment would be so awesome?